Ann Oliver is am acclaimed chef, hospitality consultant, food writer, web developer and artist with a long and illustrious career of more than 30 years at the highest level. Obsessed with food and wine, Oliver is well–known for her training and teaching and her ability to inspire and enthuse a new generation. She mentors dozens of young chefs with bright futures and her influence has a profound affect on all of the young chefs and front of house people she comes into contact with.

Market driven, her association with producers has had a profound influence on her cooking. Whether it be live, wild caught Australian Southern Rocklobsters, organically or biodynamically grown vegetables, free–range pork and poultry her determination to use food grown without chemicals, especially pesticides started long before it became fashionable.

Unconventional she relishes the opportunity to teach outside of traditional teaching institutions. Most recently in Chengdu in January 08 working for the Changfu Group she trained their Master Chefs and apprentices in facets of Western Cuisine.